Lentils of the Southwest Recipe - Lentils of the Southwest have so much potential for meals. Packed with protein, vitamins, and fiber, they are easy to cook and have great versatility. Lentils of the Southwest can be served as a side dish to make the perfect New Mexican lunch. When accompanied by brown rice, this lentil recipe becomes a tasty main dish.
Flavored with ground red chili, cumin, garlic, and a touch of tomatoes, these lentils have a “salsa flavor” that kids are sure to love.
Lentils of the Southwest Ingredients
- 1/2 cup Lentils, green or brown, dry
- 1 tsp Extra virgin olive oil
- 2 Tbsp Fresh onions, peeled, diced
- 1 tsp Fresh garlic, minced
- 1 tsp Ground cumin
- 1 tsp Ground red chili pepper
- 1/2 tsp Chili powder
- 1/2 cup Canned low-sodium diced tomatoes
- 1/2 tsp Salt
- 2 Tbsp Fresh cilantro, chopped
How to make Lentils of the Southwest
- In a small pot, combine the lentils and 1 1/4 cups water.
- Bring to a boil over high heat. Reduce the heat to low and cook uncovered until tender, about 30 minutes.
- Heat olive oil in a medium skillet. Add onions and garlic. Cook for 3-5 minutes or until tender. Stir in cumin, red chili pepper, and chili powder. Reduce heat to low and cook for 2 minutes.
- Add onion/garlic mixture to cooked lentils. Add 1/4 cup plus 2 tablespoons water. Stir in tomatoes and salt. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 20 minutes.
- Just before serving stir in cilantro.
- Serve hot.